| | +-------------------------------------------------------------------+ In cloth- or pegamoid-bound books, the backs to be made open, with suitable linings. Edges to be very carefully cut, sprinkled and burnished, but only when the margins are not too small; otherwise to be left with proof and top edge only smoothed. End-papers to be of stout, coloured, marbled or printed paper, with at least one white leaf before and after the printed matter. (Or as an alternative--the special library end-papers to be used in all books re-bound, etc.) Linen or other strong cloth joints in all books. Lettered in gold with author’s name, title, class numbers, initials, etc., as per separate diagram showing arrangement of lettering for each class. The colours of leathers and cloths for each class to be as specified in the diagram. The order of lettering and colours to be maintained unless altered by the instructions, and class letters and numbers to be placed at a uniform height of two inches from the foot of each book, irrespective of size. Include all wrappers, cancelled matter, and advertisement pages of certain magazines at the end of volumes, in their published order. All materials used to be of the best quality, and the work done carefully and promptly. Deficiencies and irregularities in books, if any, to be reported to the librarian. Each lot of binding to be finished and returned within . . . . . . . . weeks from the date of order. Should there be any extras chargeable beyond those provided for in this specification, they must be reported to the librarian before the work is proceeded with. Samples of the manner in which . . . . . . propose to bind books in accordance with this specification are sent herewith. Signature of firm. ................... +---------+----------+-------+------------+---------+ |Date when| | Class | | Date | | sent. |Lettering.|and No.|Instruction.|Returned.| +---------+----------+-------+------------+---------+ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |